Contenido de flavonoides y compuestos fenólicos de mieles chilenas e índice antioxidante

Muñoz, Orlando; Copaja, Silvia; Hernan, Speisky; Peña, Raúl C.; Montenegro, Gloria

doi:10.1590/s0100-40422007000400017

Cited by 34 publications

(36 citation statements)

References 14 publications

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“…Results confirm a high variability among honeys in relation to their phenolic content (Gheldof & Engeseth 2002;Muñoz et al 2007). In our research, this high variation among samples seems to be related only in part to botanical origin.…”

supporting

confidence: 55%

Phenolic content of honey reduces in vitro starch digestibility

Parada¹,

Santos²,

Paula³

et al. 2016

Czech J. Food Sci.

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The starch digestibility of foods containing honey, as a function of honey's phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A negative correlation between starch digestibility and total phenolic content was found (samples grouped by the honey botanical origin): for rapidly available glucose r 2 was 0.76, whereas for unavailable glucose r 2 was 0.89. Our results suggest a possible beneficial capacity of phenolic contents present in honey to diminish starch digestibility. Hereafter this aspect requires more attention in order to confirm this property and elucidate details about it.

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supporting

confidence: 55%

Phenolic content of honey reduces in vitro starch digestibility

Parada¹,

Santos²,

Paula³

et al. 2016

Czech J. Food Sci.

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“…Sugars and water are the main chemical components of honey (> 95%), and fructose (38%) and glucose (31%) are the main constituents. Proteins, aromatic aldehydes, aromatic carboxylic acids and esters, carotenoids, terpenoids, and phenolic compounds are also components of natural honey and contribute to its flavor (Muñoz et al, 2007). Honey composition varies and depends on regional and climatic conditions as well as the type of flowers visited by bees (Fredes and Montenegro, 2006;Muñoz et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Proteins, aromatic aldehydes, aromatic carboxylic acids and esters, carotenoids, terpenoids, and phenolic compounds are also components of natural honey and contribute to its flavor (Muñoz et al, 2007). Honey composition varies and depends on regional and climatic conditions as well as the type of flowers visited by bees (Fredes and Montenegro, 2006;Muñoz et al, 2007). The quality of honey is mainly determined by its chemical, sensory, physical and microbiological characteristics (Alvarez -Suarez et al, 2010;Alqarni et al, 2012;Sant'Ana et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Comparison of methods for determining the color of Chilean honeys and the relationship of color with botanical origin in central Chile

et al. 2014

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The color of honey has special relevance in the international market, as different markets demand specific colors of honey. Chile has very diverse native and exotic flora, which are used by bees (Apis mellifera) to produce a range of honey types, including honeys of different colors. In this context, determining the relationships between color and botanical origin among Chilean honeys is very relevant. The objectives of the present study were to compare three methodologies for determining color in Chilean honeys (Pantone®, optical density (OD), and Pfund) and to define the relationship between color and botanical origin of the characterized honeys. The most common honeys from the Libertador Bernardo O'Higgins Region (VI Region) of Chile were Galega officinalis, Quillaja saponaria, and Retanilla trinervia unifloral honeys, all of which have lighter colors than internationally described. Both the OD and Pfund methods could identify significant differences between dominant species; specifically, these methods were able to discriminate between G. officinalis and Q. saponaria honeys and between G. officinalis and R. trinervia honeys. The OD and Pfund methods revealed that honeys of G. officinalis (A530 nm: 0.93 and 95.53 mm Pfund) were darker than those of Q. saponaria (A530 nm: 0.42 and 80.66 mm Pfund) and R. trinervia (A530 nm: 0.35 and 73.41 mm Pfund). Although the three methods for determining the color of Chilean honeys had different efficacies, the OD method was able to discriminate among dominant species and honey types. Significant correlations among the dominant species were found for Chilean honeys from the Libertador Bernardo O'Higgins Region using both the OD and Pfund methods.

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“…Only a low correlation (r 2 = 0.11) was shown between total phenolic and total flavonoid contents. The comparison of the phenolic contens of several Chilean kinds of honey showed great variations in flavonoid concentration among the samples analysed (Muñoz et al 2007). The major flavonoids detected were pinobanksin, chrysin, hesperetin, luteolin, 3-methylquercetin, isorhamnetin, pinocembrin, 3,7,4' ,5'-tetramethylmyricetin, galangin, 3-methylgalangin, tectochrysin, 8-methoxykaempferol, apigenin, quercetin, kaempferol, pinobanksin-3-acetate, ellagic acid, and esters of caffeic acid (dimethyl-, ethylphenyl-and dimethylallyl-).…”

mentioning

confidence: 97%

Contents of major phenolic and flavonoid antioxidants in selected Czech honey

Lachman¹,

Hejtmánková²,

Sykora³

et al. 2010

Czech J. Food Sci.

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Lachman J., Hejtmánková A., Sýkora J., Karban J., Orsák M., Rygerová B. (2010): Contents of major phenolic and flavonoid antioxidants in selected Czech honey. Czech J. Food Sci., 28: 412-426.The chemical constitution of antioxidants contained in honey is derived from its origin. Forty honey samples (harvest 2006), which came from various locations of the Czech Republic and varied in their origins, were evaluated spectrophotometrically for their total polyphenol content, total flavonoids and 3',4'-dihydroxyflavones and flavonols, and major antioxidants were identified by HPLC-DAD and GC-MS. The kind of honey, location, and date of the honey harvest were shown to have a significant effect on the contents of phenolic antioxidants (average content 11.02 mg gallic acid equivalents/100 g), total flavonoids (0.66 mg quercetin equivalents/100 g), and 3',4'-dihydroxyflavones and flavonols (4.32 µg quercetin equivalents/100 g). In the Czech honey, ferulic acid (0.11 mg/100 g) and chrysin (0.06 mg/100 g) and other minority phenolics and flavonoids were identified and quantified as honey phenolic antioxidants contained. The results obtained support and extend complete knowledge on the contents of bioactive phenolics in the Czech honey, which could serve as a good source of natural antioxidants effective in reducing the risk of the occurrence of heart disease, cancer, cataracts, different inflammatory processes and immuno-system decline.

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Contenido de flavonoides y compuestos fenólicos de mieles chilenas e índice antioxidante

Cited by 34 publications

References 14 publications

Phenolic content of honey reduces in vitro starch digestibility

Phenolic content of honey reduces in vitro starch digestibility

Comparison of methods for determining the color of Chilean honeys and the relationship of color with botanical origin in central Chile

Contents of major phenolic and flavonoid antioxidants in selected Czech honey

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